Smoked Sweet Cajun Pork Loin Recipes

Steps:

• Rub meat with salt and pepper and put in a large zip lock bag over night in fridge to cure.
• Next day, rinse and make several slits all over and stud with garlic slivers and rub with a good amount of Cajun seasoning.
• Put the meat in the bag, mix the rest of the ingredients in a glass bowl and pour over the meat.
• Seal and put in the fridge for two days, turning a couple of times a day.
• Remove from fridge and let stand till the chill is off.
• Dump everything in a crockpot and cook on low overnight.
• Pull the meat out and trim off fat, and shred the meat or tear it into chunks.
• Let the liquid cook down a little, and add the meat back into the pot.
• Serve this on Pistolets, or french bread cut about 6 inches long, or any other crusty bread.
• Dress it with a good cole slaw.
• It's hard to say how much this will make, for sandwiches it depends on how large your rolls are, and how much filling you use, but it is a good amount and it freezes well.

Steps:

• Rinse pork loin under running water and pat dry with paper towels.
• Sprinkle the Cajun seasoning liberally over meat; rubbing into surface.
• Allow to sit at room temperature for 45 minutes to 1 hour; place in smoker and cook for 30 minutes.
• Mix together the syrup and hot sauce; baste meat frequently for the next 90 minutes or until internal temperature of meat reaches 160 degrees for medium or 170 degrees for well done.
• To prepare on a grill: Prepare meat as above, place water soaked wood chips in a smoker box and place into hot coals.
• Put the meat on rack over hot coals; cook, turning and basting every 15 to 20 minutes for 1 hour or until internal temperature registers 160 degrees on a quick read meat thermometer.
• Allow meat to rest for 15 to 20 minutes before slicing and serving.

Steps:

• Cut each pork tenderloin into 4 pieces and place into a slow cooker; set to High.
• Stir onions, barbecue sauce, crushed tomatoes, diet soda, Worcestershire sauce, garlic, liquid smoke flavoring, paprika, red pepper flakes, cinnamon, and nutmeg in a bowl; pour mixture over pork tenderloin pieces. Cover and cook until tenderloin pieces begin to shred at the edges, 3 to 4 hours.
• Shred meat using 2 forks; reduce slow cooker setting to Low and cook 1 more hour.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Meanwhile, preheat a smoker, according to manufacturer's instructions, until temperature is a steady 220 degrees F (104 degrees F).
• Remove silver skin and fat from pork loin, then slice into the center and "unroll" it until flat. Season both sides with pork rub. Spread one side with cream cheese, then layer jalapenos and cooked sausage evenly over top. Carefully roll loin up into a fairly tight log and secure with cooking twine.
• Smoke in the preheated smoker until an instant-read thermometer inserted into the center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Remove loin and wrap tightly in aluminum foil. Let rest for at least 20 minutes before serving.